How to cook your Wagyu Beef
The marbling in Wagyu makes it very forgiving. When the fat is melted throughout the meat, it becomes juicy and incredibly tender. We recommend cooking it medium rare to medium.
Here are a few simple tips to help you on your way..
Wagyu Steak
ALLOW THE WAGYU STEAK TO REACH ROOM TEMPERATURE AT LEAST 30 MINUTES BEFORE USE, SO IT COOKS EVENLY THROUGHOUT.
SEASON BOTH SIDES LIGHTLY BEFORE COOKING AND PLACE IN A PREHEATED PAN OVER A HIGH HEAT FOR A COUPLE OF MINUTES EACH SIDE.
REDUCE THE COOKING HEAT TO MEDIUM FOR THE REMAINING COOKING TIME. HANDLE WITH CARE - DONT "SQUISH" THE MEAT OR YOU CAN PRESS OUT VALUABLE JUICES
WAGYU IS BEST SERVED MEDIUM RARE - MEDIUM, SO THE DELICIOUS FAT HAS MELTED BUT NOT COOKED AWAY.
THE CRUCIAL BIT- ! REST THE WAGYU STEAK WELL BEFORE SERVING TO ALLOW THE MEAT TO RELAX AND JUICES TO DISPERSE. COVER IN FOIL TO KEEP WARM
Wagyu Burger
ALLOW THE WAGYU BURGERS TO REACH ROOM TEMPERATURE FOR AT LEAST 30 MINUTES BEFORE USE SO THEY COOK EVENLY THROUGHOUT
USE A HEAVY BASED PAN OR GRIDDLE AND YOU SHOULDNT NEED TO ADD OIL, BUTTER OR COOKING FAT
PLACE THE WAGYU BURGERS CAREFULLY IN THE PAN OR GRIDDLE AND COOK ON A HIGH HEAT AROUND 3 MINUTES EACH SIDE, TURNING GENTLY.
REDUCE THE HEAT AND COOK AT MEDIUM UNTIL THE WAGYU BURGERS REACH THE CORRECT TEMPERATURE OR YOUR PREFERRED COOKING POINT
Wagyu Roast
TAKE THE WAGYU JOINT FROM THE FRIDGE AT LEAST AN HOUR BEFORE YOU WANT TO COOK IT SO THAT IT COOKS EVENLY THROUGHOUT
SEASON YOUR WAGYU BEEF WITH SALT AND PEPPER AND PLACE IN YOUR TIN
PRE HEAT THE OVEN TO 220 c / 200 c FAN / GAS 7 - JUST PRIOR TO COOKING. COOK AT A HIGH TEMPERATURE FOR THE FIRST 10 MINUTES, THEN TURN THE OVEN DOWN TO 180 C - ALTERNATIVLEY YOU CAN SEAR YOUR WAGYU JOINT OFF ON THE HOB
COOK AT ABOUT 180 c FOR 15 MIN PER POUND OR 30 MIN A KG FOR A RARE ROAST. INCREASE THAT TIME FOR MEDIUM RESULTS
REST FOR 20 MINUTES, 30 MIN FOR A LARGER WAGYU JOINT